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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 1/2 dozen

Ingredients

  • 1 cup buckwheat flour
  • 1 cup brown rice flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup coconut sugar
  • 2 chia eggs 2 tablespoons chia seeds + 6 tablespoons water- or 2 regular eggs
  • 1/2 cup almond milk
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut oil
  • 1 cup fig jam boil fresh figs in a little water until soft and puree- see here or any flavor jam will work
  • 2 fresh figs sliced thin optional

Instructions

  1. Preheat oven to 350 degrees.
  2. Add flours, baking powder, salt, and sugar to a bowl and mix to combined.
  3. Add in chia eggs, vanilla, coconut oil, almond milk and 1/2 cup of the fig jam.
  4. Mix to combined well.
  5. Fold in the other 1/2 cup of fig jam until the batter is moist but thick and the jam is still marbled throughout the batter.
  6. Add the batter to lined or greased muffin pans.
  7. Add thinly sliced fresh figs on top of the batter if desired.
  8. Bake until golden brown and a knife comes out clean 20-30 minutes.
  9. Store in an airtight container for up to 5 days.
  10. Freeze for up to one month.

Recipe Notes

*choose organic ingredients when possible.